What you need:

  • 6-8 Russet potatoes, grated
  • 2 teaspoons salt
  • 1 tablespoon baking powder
  • 2 eggs, beaten
  • 1/4 to 1/2 cup flour
  • pinch of white pepper
  • 1 large onion, chopped fine
  • oil for frying

What you do:

Place 1 1/2 to 2 inches oil in heavy pan and heat over low to medium heat while you assemble ingredients for the batter.

Squeeze excess liquid from the grated potato and place potato in a large mixing bowl. Add chopped onion, salt, pepper and eggs and mix well. Add flour, a little bit at a time, mixing as you go till the batter sticks together well. Cover the batter with cellophane wrap while you are waiting for the pan to heat. (If you leave it uncovered, your batter will turn black due to a chemical reaction with the air!)

Check to see if the oil is hot enough by easing a scant teaspoon of batter into the oil. It should begin to fry vigorously and will quickly turn golden brown. If this doesn’t happen, wait and try again (or you can test this with a kitchen thermometer—the oil should be at about 3750).

Once the oil is hot, use a 1/4 cup measure full of batter to create your latkes. Don’t crowd them too much in the pan. Turn them over when they are golden brown on one side and cook the other side. Drain well on paper towels. If you are making a big batch, put a pan in the oven with a wire rack. Heat the oven to about 2500 and lay the drained latkes on the rack so they’ll stay warm while you are cooking the rest. Serve with sour cream and/or applesauce.